Thea's Quick, One-Pot Moroccan Chicken Stew

In a large, oven-proof pot,
heat 3T.olive oil.

Saute until tender:
1 large onion, chopped
1 t.chopped garlic

Add and cook 2 mins., stirring:
1 3/4 t.cumin
1 t.ginger
1 t.turmeric
1/4 t.cinnamon
1 - 2 t.curry powder
black pepper

Add 1 can chicken broth
3 boneless chicken breasts cut into chunks
1 turnip cut into chunks
1 large sweet potato cut into chunks
2 cut-up red or orange peppers
1/2 cup dates, pitted and sliced

Bring to a boil; bake at 350 for 1 hour.

Serve alone or over couscous.

Thea's Quick and Dirty Enchiladas Verdes

Poach 1 lb. boneless, skinless chicken breasts
in water, seasoned with salt, pepper and oregano.
Cool chicken and shred.

In food processor, combine
1 l0-12 oz. jar salsa verde
1/2 - 2/3 cup light sour cream.

Dip small corn tortillas in sauce to
soften, roll around shredded chicken.
Place in baking dish and top with
remaining sauce and 1 cup monterey jack
cheese. Bake in 350 degree oven for
35 minutes or until hot.

Thea's Quick and Dirty Bluefish Pate

In a food processor, combine
1/3 - 1/2 pound smoked bluefish
8 oz. Cream Cheese
1 T. horseradish

Juice of one lemon

Process until smooth. Sample. Adjust seasoning to taste. Andre likes enough horseradish to clear the sinuses. If too thick to spread, thin with milk or cream. You never know when a hungry cop may drop by... Great on cucumber slices!

Fran's Muffins

In a bowl, mix:

2 c. reduced fat Bisquick
1/4 c. sugar
1 c. low fat sour cream
1 egg

Stir and add 1 cup of blueberries or raspberries. You may add 1 T. of dried lemon peel. If you're feeling energetic, top with 2 t. sugar and grated fresh lemon peel. Bake at 425 for 20-25 minutes. Makes 1 dozen.